Food Safety Checklists

Food Safety checklists form the basis for a food safety system and are required to provide due diligence.

Kitchen Cleaning Checklist

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Bar Cleaning Checklist

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Kitchen Cleaning Schedule

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Fridge Temperature Records

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Personal Hygiene Checklist

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Thermometer Records

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Food Safety Temperature Chart

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Food Temperature Records

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Food Receiving Checklist

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Frying Oil Management Checklist

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Cutting Board Colour Chart

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Glove Usage Policy

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Sandwich Food Safety Guide

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Read our articles on how to fill in these food safety checklists here:

How to keep temperature records

  • List each fridge/freezer in the kitchen
  • Keep records of at least 4 hot and 4 cold foods if you display your foods
  • Buy a hand-held digital probe thermometer (you can review the different types here)
  • Place a vial of water or stick of butter in each fridge/freezer
  • Use the thermometer to record the core temperature
  • Record these temperatures twice daily and/or at each buffet service for the foods.

How to develop a cleaning schedule:

  • Identify the highest risk items and clean these most often (Critical).
  • Highlight areas that are not critical but do come into contact with food indirectly (Major risks).
  • Address all other areas that do not come into contact with food and identify how often these areas build-up dirt (Minor risks).

How to create a staff hygiene/grooming checklist:

  • List all staff on the checklist.
  • Include all areas to be checked as indicated above.
  • Allow a column for corrective action.
  • Always sign off the checklist.

How to fill in an oil checklist

  • Use oil shortening test strips/colour chart.
  • Measure the quality of the oil according to the above.
  • Has the oil been drained? (This should be done daily for cleaning of the fryer).
  • Has the oil been strained? (This is to filter/clean the oil for reuse)
  • Is the oil still suitable for use? (Still yellow?)
  • If dark, then use a test strip to confirm the replacement.
  • Was the oil discarded?